Light and nourishing - crucian carp tofu soup
Overview
Crucian carp tofu soup is a famous Han nationality dish that belongs to Cantonese cuisine. It tastes salty, fresh and delicious. This soup has the effects of strengthening the stomach, clearing away heat and reducing internal heat. Crucian carp has extremely high medicinal value. It is mild in nature and sweet in taste. It enters the stomach and kidneys. It has the effects of harmonizing the body and replenishing deficiency, removing diarrhea, warming the stomach when eating, and replenishing vital energy.
Tags
Ingredients
Steps
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Ingredients: crucian carp, tofu, ginger, green onions, Shanghai greens, and wolfberries (I forgot to take photos of Shanghai greens and wolfberries).
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Wash the fish and remove the black film inside, drain the water, put oil in the pot, heat the oil to 80% heat and fry the fish.
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Brown one side and then fry the other side.
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After the fish is fried, add an appropriate amount of warm water to the pot, add ginger and green onions and cook over high heat.
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Boil the fish soup over high heat, and the color of the fish soup will turn white like milk.
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After boiling, add the tofu and continue cooking over high heat for 20 minutes.
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Before serving, add the Shanghai greens and wolfberry, cook until the Shanghai greens are raw, and add appropriate amount of salt to taste.
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Remove from the pan.
